Gustav eothe



l l I Nrreo TATES arnnr rrrcn.

GUSTAV ROTHE, OF JERSEY CITY, ASSIGNOR OF ON E-HALF TO J ULES LOUISTOURNADE, OF WEST HOBOKEN, NEW JERSEY.

METHOD OF PRESERVING MILK.

SPECIFICATION forming part of Letters Patent No. 248,797, dated October25, 1881.

Application filed September 21, 1880. (Specimens) To all whom it mayconcern Be it known that I, GUSTAV Home, of Jersey City, in the countyof Hudson and State of New Jersey, have invented a new and usefulImprovement in the Art of Preserving Milk,

of which the following is a speoIfication.

The invention relates to a process of preserving milk, as hereinafterfully described.

The object of the invention is to reduce by a novel process cows milk toa powdered form, in which condition it will possess all of its originalelements. It may be preserved an indefinite length of time, and iscapable of being restored to its normal state at any time by the 1addition of a liquid.

To carry my invention into effect I take any suitable quantity ofmilksay one quart, for purposes of illustration-and heat'it by awaterbath or otherwise not quite to the boiling-point.

Then add whileit is warm (drop by drop) lactic acid until the caseineandcream of the milk are precipitated, forming in the lower portion of thevessel a thick rich clabber. I then decant the serum or whey supernatanton the clabber and evaporate it by any suitable means to a dry cheesycondition, when it will bepowdered. Whiletheserumisbei'ngthustreatedtheprecipitate or clabber in a separate vessel iswarmed, by a water bath or otherwise, sufliciently to 0 melt it, and toit is added a little bicarbonate of soda, ten to fifteen grains, or asmuch as may be required to neutralize the free lactic acid in theprecipitate. To this is then added the powder formed from the serum, asabove de- 5 scribed, and the whole thoroughly agitated and warmed untilthe mass is dry enough to powder. This powder will contain all of theelements of pure cows milk, and may be restored to its original fluidcondition by dissolving it in an ap n'o iirlatequantity of warm water.The 40 powder readily dissolves, and the thickness of the milk may beregulated at will by the amount; of the water employed to restore it.

The degree of heat and the quantities of lactic acid and bicarbonate ofsoda required will 5 vary according to the nature and condition of i themilk treated; but it is believed that the above description will besuflicient to enable any one skilled in the art to practice the process.The milk reduced to the powdered form aforesaid may be packed in cans orother receptacles for the market, and will keep for an indefinite lengthof time in any climate,

What I claim as my invention, and desire to secure by Letters Patent,is-

The process of preserving milk and reducing it"to a dry powdered form,which consists in first precipitating bythe addition of lactic acid thecaseine and cream; second, removing the surpernatant elements andevaporating 6o them in a separate vessel to form a powder; third,melting ,by heat the caseine and cream (said precipitate) andneutralizing any free lactic acid contained in it by the addition ofbicarbonate of soda; and, fourth, adding said powder formed from thesupernatant elements to the said precipitate and combining and dryingthe two togel her, thus forming one powder containing all of thenutritit e elements of pure cows milk, substantially as set forth.

In testimony that I claim the foregoing improvement in the art ofpreserving milk, as above described, I have hereunto set my hand this16th day of September, 1880.

GUSTAV ROTIIE. \Vituesses:

J ULEs L. TOURNADE, Units. 0. GILL.

